Injera-Crusted Doro Wat with Berbere-Spiced Chicken Stew

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A hearty Ethiopian chicken stew simmered with aromatic berbere spices and slow-cooked onions, served atop injera-inspired flatbread crisps for a layered texture experience. This Ethiopian-inspired chicken recipe, ready in about 80 minutes, pairs chicken thighs, skinless and boneless, berbere spice mix, red onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds chicken thighs, skinless and boneless
• 3 tbsp berbere spice mix
• 2 large red onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp ginger, minced
• 3 tbsp tomato paste
• 2 cups water
• 4 tbsp niter kibbeh (Ethiopian spiced clarified butter)
• 4 hard-boiled eggs
• 1 tsp salt
• 1 cup teff flour
• 1/2 cup all-purpose flour
• 1.25 cups water (for injera crust batter)
• 2 tbsp vegetable oil

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Instructions

1. Step 1: In a large pot over medium heat, melt 4 tbsp of niter kibbeh, then add 2 large finely chopped red onions and cook for 20 minutes, stirring occasionally, until deeply caramelized and fragrant.
2. Step 2: Add 4 minced garlic cloves and 1 tbsp minced ginger to the caramelized onions, cooking for 2 minutes until aromatic.
3. Step 3: Stir in 3 tbsp berbere spice mix and 3 tbsp tomato paste, cooking for 3 minutes to release the spices' oils.
4. Step 4: Add 1.5 pounds skinless, boneless chicken thighs cut into chunks, stirring to coat in the sauce for 5 minutes.
5. Step 5: Pour in 2 cups water, bring to a simmer, cover partially, and cook gently for 40 minutes until chicken is tender and sauce thickens.
6. Step 6: Meanwhile, whisk 1 cup teff flour, 1/2 cup all-purpose flour, and 1.25 cups water into a smooth batter; heat a non-stick skillet over medium heat, brush with 1 tbsp vegetable oil, and pour 1/4 cup batter to form thin rounds; cook 2 minutes per side until bubbly and lightly browned to make injera crusts.
7. Step 7: Peel 4 hard-boiled eggs and add them to the stew during the last 10 minutes of cooking to heat through.
8. Step 8: To serve, place a few injera crusts on a plate and ladle the spicy doro wat stew with eggs on top, garnishing with a drizzle of niter kibbeh if desired.